This Chocolate Pecan Pie combines the rich flavor of chocolate with crunchy pecans and a sweet, buttery filling baked inside a flaky pie crust. It’s a decadent dessert that’s perfect for Thanksgiving, Christmas, holiday dinners, or any special occasion.
Ingredients
For the Pie Crust
- 1 ¼ cups all-purpose flour
- ½ teaspoon salt
- 1 tablespoon granulated sugar
- ½ cup cold unsalted butter, cubed
- 3–4 tablespoons ice water
For the Chocolate Pecan Filling
- 1 ½ cups pecan halves
- 4 ounces semi-sweet chocolate, finely chopped
- ¾ cup packed brown sugar
- ½ cup light corn syrup
- ¼ cup pure maple syrup
- 3 large eggs
- 4 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ cup heavy cream
How to Make Chocolate Pecan Pie
1. Prepare the Pie Crust
In a large mixing bowl, whisk together the flour, salt, and sugar.
Add the cold cubed butter.
Using a pastry cutter or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some small pieces of butter remaining.
Gradually add the ice water, one tablespoon at a time, gently mixing until the dough begins to come together.
Don’t add more water than necessary. The dough should hold together when pressed but should not feel wet or sticky.
Shape the dough into a disk and wrap it tightly in plastic wrap.
Refrigerate for at least 30 minutes.
2. Roll Out the Dough
Lightly flour your work surface.
Roll the chilled dough into a circle approximately 12 inches in diameter.
Carefully transfer the dough to a 9-inch pie dish.
Gently press the dough into the bottom and sides of the dish without stretching it.
Trim any excess dough around the edges and crimp the edges with your fingers or a fork.
Place the prepared crust in the refrigerator while you prepare the filling.
3. Prepare the Pecans
Spread the pecans in a single layer on a baking sheet.
Toast them in a 350°F (175°C) oven for approximately 5–7 minutes, just until fragrant.
Allow them to cool slightly.
Roughly chop about half of the pecans, leaving the remaining pecan halves whole for the top of the pie.
4. Add the Chocolate
Place the chopped semi-sweet chocolate in a heatproof bowl.
Pour the melted butter over the chocolate and let it sit for about 1–2 minutes.
Stir until the chocolate is smooth and completely melted.
If needed, gently warm the mixture in short intervals until smooth.
Set aside to cool slightly.
5. Make the Filling
In a large bowl, whisk together the brown sugar, corn syrup, maple syrup, eggs, vanilla extract, salt, cinnamon, and heavy cream.
Whisk until the mixture is smooth.
Add the melted chocolate mixture and stir until fully incorporated.
6. Add the Pecans
Stir the chopped pecans into the chocolate filling.
Reserve the whole pecan halves for arranging on top of the pie.
7. Fill the Pie Crust
Remove the chilled pie crust from the refrigerator.
Pour the chocolate pecan filling into the crust.
Gently spread the filling so it sits evenly.
Arrange the remaining whole pecan halves over the surface in a decorative pattern.
Don’t overfill the crust. The filling will bubble slightly as it bakes.
8. Bake the Pie
Place the pie on the center rack of a preheated 350°F (175°C) oven.
Bake for approximately 50–60 minutes.
The edges should be set while the center should still have a slight jiggle when gently moved.
If the crust edges begin to brown too quickly, cover them loosely with aluminum foil or use a pie shield.
9. Cool Completely
Remove the pie from the oven and place it on a wire rack.
Allow it to cool for at least 2–3 hours before slicing.
The filling needs time to cool and set properly. Cutting into the pie while it’s still hot can cause the filling to run.
10. Slice and Serve
Once completely cooled, slice the Chocolate Pecan Pie with a sharp knife.
Serve at room temperature or slightly chilled.
For an extra indulgent dessert, serve each slice with whipped cream or vanilla ice cream.
Tips for the Best Chocolate Pecan Pie
- Keep the butter cold when preparing the crust.
- Don’t overwork the pie dough.
- Toasting the pecans enhances their flavor and crunch.
- Use good-quality semi-sweet chocolate for a rich chocolate flavor.
- Don’t overbake the pie. The center should still have a slight jiggle when removed from the oven.
- Allow the pie to cool completely before slicing so the filling has time to set.
How to Store Chocolate Pecan Pie
Cover the cooled pie tightly with plastic wrap or aluminum foil.
Store it in the refrigerator for up to 4 days.
Allow slices to sit at room temperature for several minutes before serving, or serve chilled.
Can You Freeze Chocolate Pecan Pie?
Yes, chocolate pecan pie can be frozen.
Allow the pie to cool completely before wrapping it tightly in plastic wrap and aluminum foil.
Freeze for up to 3 months.
Thaw the pie overnight in the refrigerator before serving.
Final Thoughts
This Chocolate Pecan Pie is a rich and indulgent twist on classic pecan pie. The combination of smooth chocolate, buttery pecans, sweet maple-infused filling, and flaky crust makes every slice incredibly satisfying.
It’s an especially delicious choice for Thanksgiving and holiday gatherings, where its rich chocolate flavor and beautiful pecan topping make it a standout dessert.
